Grilled Vietnamese Chicken

Grilled Vietnamese Chicken

Experience the vibrant flavors of Vietnamese cuisine with this savory grilled chicken, marinated in a perfect blend of spices for a deliciously tender and aromatic dish.

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Prep Time 20

Cook Time 15

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vietnamese

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound boneless skinless chicken thighs Thighs are juicier than breasts.
2–3 pieces green onions, chopped Optional for garnish.

Marinade

1 ½ tablespoons lime juice About 1 small lime.
1 ½ tablespoons neutral oil Vegetable, canola, or olive oil—not extra virgin.
2 tablespoons soy sauce Low sodium is fine.
½ tablespoon fish sauce Adds depth—trust me!
2 tablespoons brown sugar Key for caramelization.
2 teaspoons minced garlic About 2 cloves.
1 teaspoon grated fresh ginger Or a pinch of ground ginger.
¼ teaspoon red chili flakes Adjust for spice level.
1 tablespoon chopped cilantro Plus more for garnish.

Method

Preparation

Trim the chicken of any excess fat, then pound it to an even thickness.
In a ziplock bag or a medium-sized bowl, mix together the lime juice, oil, soy sauce, fish sauce, brown sugar, garlic, ginger, chili flakes, and chopped cilantro until well combined.
Add the chicken to the marinade, seal the bag or cover the bowl, and refrigerate for at least 30 minutes—or overnight for the ultimate flavor experience.

Grilling

Preheat the grill to medium-high and oil the grates to prevent sticking.
Cook the chicken for 3–5 minutes per side until nicely charred and an internal temperature of 160°F is reached.
Once cooked, let the chicken rest for 5 minutes, then garnish with green onions and cilantro, and serve.

Notes

This dish can be served with jasmine rice, cucumber salad, or pickled veggies. Consider variations like using shrimp or firm tofu, grilling seasonal veggies, or adding pineapple juice for a fruity twist.